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Start School Off On A Good Note! Posted by SomeBody on Aug 29, 2008 Sorry to say, but summer is winding down and it will soon be time to get back into that school routine.  As a father of 3, I know this can be an interesting time of year.  While some kids are excited to get back and see friends and favorite teachers, others need a little coaxing.

This is a guest post by Lisa Nelson, RD, LN I may have some good news for Starbucks lovers. Normally, the high sugar, high fat, high calorie beverage and menu items offered by Starbucks were reasons to steer clear if you struggle to lower triglycerides, lower cholesterol, or shed extra pounds.

A few months ago, I published two articles on healthy low calorie breakfasts. In the first article I shared tips on what to include with a low calorie breakfast to improve your chances for weight loss success. Low calorie yet high protein meals with natural foods, plenty of fiber, and overall nutritional balance work best.

I’m eating a lot of oat groats these days. I found a source for locally-grown oat groats, but the minimum order was 25 pounds. Oat groats are the least processed of all edible forms of oats, so they store a very long time (some sources are giving them 30 years under the right conditions.) So even though I’d never tasted them before, I decided to give them a try.

Is healthy breakfast foods difficult for you?  For me it is, because of many food allergies and a lifetime of hurry, hurry, hurry!  But here are some suggestions for you to eat what I call healthy breakfast foods.  You may have more to add to it from your experience of finding the foods that work for you.

Back to school time means, healthy breakfasts are a must but there isn’t much time to make that happen. We’ve heard it over and over, breakfast is the most important meal of the day. This may be the case but I don’t believe every child or person is the “breakfast type”.

Our ‘go to’ breakfast has always been toast.  When we are out of food… Yogurt,  finished off on shopping day.  Fruit, looking brown.  The last of the eggs used for Zucchini bread, we always eat toast!  That’s what happened this morning. My kids can make it themselves.  Ketchup boy even takes his own crust off now.

Lately, it’s becoming more and more difficult for me to get a decent breakfast. I’m already on the go, without even having had some fuel! But as September is designated as the Better Breakfast Month, I’m making a mental note to start preparing better breakfasts for myself even when there doesn’t seem to be enough time to sit down and eat, much less chop and cook.

Recipe by:zainabThis is my entry for BreadBakingDay #13, Whole Grain Breads, hosted by Jude (Apple Pie, Patis, and Paté) .Deadline: September 1st, 2008Makes 1 loaf or 12 rolls .1/2 cup Oat bran (I used Bob’s Red Mill brand)1/4 cup Ground Golden Flaxseed (I used Bob’s Red Mill brand)2/3 cup Oats.1/4

Inspired by my bleary-eyed reading of Cindy & Michael's blog this morning, I decided to break my week-long tranche of odd breakfasts (cheese croissants / tea / cookies / nothing) and fix myself some good old porridge from my massive jar of 5-grain-power-porridge.I usually have dark muscovado sugar and milk on my porridge, but this morning I decided to change things up a bit.